Ingredients
8 oz. elbow macaroni
4 Tbsp. butter, divided
2 Tbsp. flour
½ tsp. salt
¼ tsp. ground black pepper
1 cup milk
2 cups shredded Cheddar cheese
½ cup Italian bread crumbs
For serving:
Fresh parsley, finely chopped
Marinara sauce
Directions
Preheat oven to 425° F. Place 12 liners in a muffin tin and coat with cooking spray. Cook macaroni according to package directions. Drain and set aside.
In a large saucepan, melt 2 Tbsp. butter. Whisk in flour, salt and pepper. Stir until thickened, about 2 minutes. Slowly pour in milk, heating until just boiling. Remove from heat and stir in cheese. Add cooked macaroni and stir to coat. Divide evenly among muffin cups.
Melt remaining butter and stir in bread crumbs. Spoon over tops of macaroni cups. Bake for 18-20 minutes until bread crumbs are browned. Remove cups from muffin tin and sprinkle with chopped parsley. Serve warm with marinara dipping sauce.